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Exterior
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Table setting
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Model cow set on the table - there's a story behind it
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Contadi Castaldi x Bu:r Eugenio Boer 'Soulsaten' Franciacorta 2012
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Contadi Castaldi x Bu:r Eugenio Boer 'Soulsaten' Franciacorta 2012
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Contadi Castaldi x Bu:r Eugenio Boer 'Soulsaten' Franciacorta 2012 and chicken and white ginseng consommé
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Croquette with anchovy cream and glass of Contadi Castaldi x Bu:r Eugenio Boer 'Soulsaten' Franciacorta 2012
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Seven-grain (primary grains: rye, oat, barley) foccacia representative of Chef Boer's background
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Croquette with anchovy cream and glass of Contadi Castaldi x Bu:r Eugenio Boer 'Soulsaten' Franciacorta 2012
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Palamita fish (a.k.a Atlantic Bonito) with sauce made of liver, walnut, parsley; dish based from Sardinia
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Clemens Busch (alter)native Riseling 2016
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Clemens Busch (alter)native Riseling 2016
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Carlo Centrella Greco di Tufo DOCG Selvetelle
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Carlo Centrella Greco di Tufo DOCG Selvetelle to pair with the Japanese ichiju-sansai multicourse set
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Fresh baked boule
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Fresh baked boule with the very fine demi-salted French butter
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Ichiju-sansai inspired course - glazed endive salad
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Vigneti Massa Croatina 'Pertichetta' 2011 to pair with braised beef course
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Vigneti Massa Croatina 'Pertichetta' 2011 to pair with braised beef course
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Pranzegg 'Campill' 2015 to pair with risotto course
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Pranzegg 'Campill' 2015 to pair with risotto course
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Pre-dessert - lemon sorbet, almond and pistachio cake crumbles, coffee powder and dark chocolate
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Meringue dusted with marscaroibe cocoa, black carrot and green apple sauce
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Autumn inspired mignardises - beet root wafer topped with candied radish; Passion fruit curd tart with red fruits; endive with white chocolate and walnuts
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Crispy artichokes, pepper, walnuts, with bagna cauda sauce
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Table presentation of the bread, butter and the model cow
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Extra fine demi-salted butter from France to go with hte fresh baked boule
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Ichiju-sansai inspired course - marinated mackerel with tartar sauce, glazed endive salad, marinated white beet root, cup of mackerel of dashi and sesame oil
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Ichiju-sansai inspired course - marinated mackerel with tartar sauce
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Braised beef, paprika and cardamom sauce, Fontina "dirty" polenta
